Potential of seaweed to mitigate effects of ocean acidification on young oysters

As we burn coal and gas worldwide, excess carbon molecules are released into the atmosphere. The ocean absorbs much of this carbon through a process called ocean acidification (OA), which impacts the growth of marine organisms with shells and skeletons. This increase in oceanic acidity has ecosystem-wide impacts and threatens our global food security. Fortunately, algae have been shown to remove carbon from the ocean, providing us with a tool for OA reduction that is also a nutritious food source. Studies show that algae increase OA tolerance in organisms sensitive to acidity, such as single-celled plankton (foraminifera) and shellfish.
This proposed research project will examine the potential for sugar kelp, a widely consumed macroalgae, to increase OA tolerance in the Pacific oyster, a widely consumed shellfish. More specifically, the study will test whether growing sugar kelp in tanks with Pacific oyster larvae decreases the negative effects of OA on the larvae. The research will occur at Cedar Aquaculture Research and Development, where adult oysters will be held in flow-through tanks with ambient seawater before reproducing.

Faculty Supervisor:

Andrea Frommel

Student:

Partner:

Cedar Aquaculture Research and Development;Cascadia Seaweed

Discipline:

Life Sciences

Sector:

Agriculture

University:

The University of British Columbia

Program: